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Recipe Name: Asparagus And Herb Strudel With Courgettes In Tomato Sauc Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

340 Gram(s) Fresh Asparagus, cut into
2 Leeks, Medium - White part
washed and thinly
1 Tablespoon(s) Shallots, chopped
55 Gram(s) Almonds, sliced - toasted
225 Gram(s) Low fat cottage cheese
110 Gram(s) Pecorino Cheese, grated
3 Free Range Eggs, beaten
2 Tablespoon(s) Mint, Parsley & Chives
Finely chopped
1/2 Teaspoon(s) Black pepper
1/2 Teaspoon(s) Paprika
2 Tablespoon(s) Lemon Juice
1 Red Pepper, medium - finely
1 Filo pastry
85 Gram(s) Olive oil
85 Gram(s) Butter
1 Dash(s) Cayenne pepper
1 Onion, small - chopped
1 Clove garlic, crushed
450 Gram(s) Fresh Chopped Tomatoes, or
400g can of
Chopped tomatoes
1 Tablespoon(s) Tomato Puree, heaped
3 Sun Dried Tomatoes, chopped
1/2 Teaspoon(s) Dried Basil, or 3 large
Leaves - chopped
150 Hot water
560 Gram(s) Fresh Courgettes, sliced
Salt and pepper
1 Pinch(s) Sugar
Steam asparagus till tender. Saut shallots in olive oil till they are
tender. Do not brown. Add all the other ingredients to the asparagus
and season well. Melt 85g of olive oil and 85g of unsalted butter and
then you are set to prepare the filo pastry for the filling. Moisten a
clean tea towel. Unwrap the filo and immediately cover with the tea
towel to prevent it drying out. Have filling and melted fats to hand
and remove the first sheet of filo. Brush the surface with the melted
fats and cover with another sheet, it is very important to replace the
damp clove over the filo every time you peel off a sheet. Repeat until
you have 6 sheets on top of each other. Place half of the asparagus
mixture at one short end of the filo oblong, leaving a clear 2cm on
each of the long sides. Fold each clear 2cm of filo over the mixture
to prevent the filling oozing out, and carefully roll up, from short
end to short end, making sure the folded bits stay tucked in. Repeat.
If you are going to cook immediately, place on an oiled baking tray.
Brush the entire surface with the fat mixture again and cook in a
preheated over at Gas Mark 5 / 180°c / 350°f for 35 to 40 minutes.
Serve with courgette sauce, or if freezing, wrap in aluminium foil.
Courgettes in Tomato Sauce 7. Heat the olive oil and gently cook the
onion and garlic until soft but not brown. Add the tomatoes, puree and
sun dried tomatoes if using. 8. Stir in the dried basil, sugar,
seasoning and water. Stir and bring to the boil. Reduce the heat and
simmer very gently for at least half an hour, then add the basil if
you are using fresh. 9. Check for taste, add more seasoning. 10. Add
the courgettes and cook slowly until tender. Add more water if the
sauce is thick than you like. Converted by MC_Buster. NOTES :
Chef:Jean Davies Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 408
Calories From Fat: 314
Total Fat: 35.9g
Cholesterol: 32mg
Sodium: 538.1mg
Potassium: 687.2mg
Carbohydrates: 16.2g
Fiber: 5.5g
Sugar: 6.8g
Protein: 10.5g

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